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Sunday, May 10, 2015

Culinary School - Session 108: Deconstructed Plating 1 - Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin


Culinary School: Session 108 (05.08.15)

Deconstructed Plating 1 - Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin



Break it down now...

Dessert Deconstruction: Take a well recognize treat, break it down into its component parts and then build it back up as something newIf that sounds like the result of pastry kitchen ennui, you may be right. After all, as the classic aphorism correctly observes, "If it ain't broke, don't fix it!"

But that's admittedly a matter of philosophy. 

To take a unabashedly subjective stance, I believe that Deconstructed Desserts are perfectly at odds with the notion of flavor-forward, well-composed, balanced plates. It's more impressive to be served a dessert that showcases the deliberate grouping of components to deliver constructed bites of complementary flavor profiles, textures and temperatures. 

But this is culinary school, after all. So I will take it as a learning point.

On the deconstructionist agenda: Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin. Each team has two days to produce a predetermined list of components and decide how to reinvent each classic dessert. Translation: Play time. This should be interesting...

Carrot Ginger Meringues for the Deconstructed Carrot Cake


- Ingredients Running Tally -





Ingredients used to date (05.08.15):
  • Flour: 25,885g
  • Eggs: 18,000g (360x)
  • Sugar: 38,615g
  • Butter: 18,480g
  • Milk/Cream: 19,720g
  • Chocolate: 9,320g (since 01.12.15)



    - Recipes -



    Item:

    Carrot Cake


    The Components:
    1. Carrot Sponge Cake
    2. Cream Cheese Semifreddo
    3. Cream Cheese Sorbet
    4. Cream Cheese Foam
    5. Carrot Pate de Fruits
    6. Rum Raisin Puree
    7. Candied Carrots
    8. Candied Walnuts
    9. Carrot Coulis
    10. Coconut Meringues
    11. Coconut Tuile
    Carrot Ginger Meringues for the Deconstructed Carrot Cake

    Whipped Carrot Ginger Meringue

    Carrot Ginger Meringue Discs

    Carrots to be Candied

    Carrot "Coulis"



    Item:

    Black Forest Cake


    The Components:
    1. Black Forest Cake Sponge
    2. Flexible Chocolate Ganache
    3. Kirsch Milk Chocolate Semifreddo
    4. Chocolate Feulletine Plaques
    5. Creme Fraiche Panna Cotta
    6. Poached Cherries and Reduction Sauce
    7. Country Cream
    8. Pastry Cream Tuile
    9. Cherry Fluid Gel
    10. Cherry Sorbet
    11. Chocolate Sauce




    Item:

    Lemon Chiffon Cake


    The Components:
    1. Lemon ISI Microwave Sponge Cake
    2. Basil Gelee
    3. Honey-Lemon Foam
    4. Lemon Ice Cream with Pear Brandy
    5. Pear Brandy Syrup
    6. Lemon Mousse
    7. Cellophane Sugar
    8. Macarons
    9. Lemon Fluid Gel
    10. Seasonal Fruit Cold Oil Spheres
    11. Candied Lemon Peel
    12. Seasonal Fresh Fruit




    Item:

    Tart Tatin


    The Components:
    1. Apple Compote
    2. Caramel Creme Chantilly
    3. Hard Cider Ice Cream
    4. Cider Champagne Granita
    5. Cinnamon Creme Anglaise Foam
    6. Red Wine Caramel Sauce
    7. Candied Celery
    8. Pecan Powder
    9. Breton
    10. Green Apple Sorbet
    11. Apple Chips
    12. Caramel Sauce



    Next - Session 109: Deconstructed Plating 2 - Carrot Cake, Black Forest Cake, Lemon Chiffon Cake and Tart Tatin


    Previous - Session 107: Chocolate Banana Peanut Butter Mousse Plate and Coconut-Olive Oil Plate


    Take a look at the full syllabus




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